3 c. sifted cake flour
2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 can (8 3/4 oz.) crushed pineapple
2 c. raw carrots, grated and loosely packed
3 eggs
1 1/2 c. salad oil
2 tsp. vanilla
1 1/2 c. chopped nuts

Grease and flour bundt pan. Mix together cake flour, sugar, cinnamon, baking soda, baking powder and salt.

Drain pineapple, saving syrup. Add pineapple syrup to dry mixture.

Add eggs, oil and vanilla. Beat 3 minutes. Stir in pineapple, carrots and nuts. Bake at 325 F. for about 1 1/2 hours. Cool 10 minutes in pan before unmolding.